Mineola

Mineola, NY · Food & Drink
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One more slice for Levittown as Vincenzo’s Pizzeria plans to reopen
Just when Levittown thought it had seen the last slice from Vincenzo’s Pizzeria, the restaurant delivered one more surprise. The pizzeria served what were supposed to be its final customers on Halloween after eight years in the CVS shopping center on Wantagh Avenue. But a sale fell through, and owner Garret Klein is preparing to reopen.
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10 unforgettable places to eat in Newark in one night
Whether you’re in town for a concert, catching a flight or just passing through, one night in Newark is enough to eat incredibly well. The city’s food scene is centered on the Ironbound, a lively neighborhood just steps from Newark Penn Station known for its Portuguese, Spanish and Brazilian restaurants. Downtown also offers plenty of comfort food and modern dining. Here are 10 places worth your one night in Newark.
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At This Modern Bronx Buffet, New York Seafood Lovers Fill Up On Snow Crab And Lobster Tails
Some people ride the 4 train all the way to the last stop for one simple reason, and it has claws. In the northeast corner of the Bronx, a buffet has built a loyal following that drives in from Queens, Brooklyn and even Connecticut every few weeks. The draw is...
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You’ll Fall Head Over Heels For The Overstuffed Sandwiches At This Connecticut Deli
There’s a little deli in Darien, Connecticut that has a way of making you forget every sandwich you’ve ever eaten before it. Uncle’s Deli is the kind of place that ruins you for ordinary food, and honestly, that’s a problem worth having. Let’s talk about what...
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Roslyn's Trattoria Diane Reopens With French Menu, New Name Up for Debate
After closing in August for a refresh, the longtime Roslyn restaurant at 21 Bryant Ave. has reopened this month with a French-inspired menu, a new executive chef and a redesigned dining room — though the restaurant's exact new name depends on who you ask. Owners Diane and John Durkin say they are overseeing the kitchen personally, working alongside new executive chef Ryan Macuska on a menu built around Dover sole, rabbit confit and chanterelle mushroom puffs.